Dealing with Food Allergies

2. Infant formula: think of a baby’s digestive system like a roll of cheesecloth. Anything that is introduced to their diet will seep through the cheesecloth into their bodily systems. Because mother’s milk is high in probiotics and immune strengthening nutrients, it’s beneficial for the child’s body and completely natural for these nutrients to pass their intestinal walls. But with formula the baby will be developing antigens against the proteins in the formula at a very young age.

3. Foods: we all have our favorites so naturally, we eat them daily. Our body develops the enzymes needed to breakdown our foods. If we’re eating the same ingredient day in and day out, our body starts to run low on the enzymes needed to breakdown the food. Without the enzymes to properly digest the food, our body is unable to assimilate the proteins, leading to undigested foods potentially being passed through our intestinal walls (similar to a baby formula allergy development explained above).

4. Biochemical availability: All of us require a personalized level of nutrients depending on our metabolic processes and emotional stress levels (the more we stress the more nutrients we need). If our nutrient needs aren’t met, our organs’ ability to function at peak performance is sacrificed, and other organs and systems must compensate for the one that’s stressed. As malnutrition continues we lose the ability to function optimally, leading to an overall weakened immune.

5. Dental fillings: mercury is one of many toxins capable of contributing to chemical overload in the body, blocking enzymes and leading to degenerative disease, including allergies.

6. Toxic load: the more toxins we have in our diet and in the world around us (pollution, food colors, flavors, pesticides, and herbicides), the higher our toxic load. Our toxic load overburdens our body’s detoxification pathways, making it challenging for our body to handle regular processes.

7. Chronic infections

8. Stress

After removing all the allergens out of  Karley’s diet she improved. I also was tested for food allergies because of the  physical symptoms I’ve been experiencing since the birth of Karley.  Weighing in that both of my daughters have food allergies maybe I do too.  My results surprisingly came back as similar to Karley’s.

We changed recipes, shop with great precision, and make chicken nuggets with bean powder. Life is full of experiments, mistakes, challenges and substitutions. We try things that work and things that don’t work. Some new food we can manage to get down, and some make it directly to the trash can.

Will this ever get any easier? Some days are quite difficult as we are excluded from sharing in dinner out, birthday parties or even some family gatherings. Even eating in Junior Church is a prepared menu. I have found that the cereal Kix is a safe snack for children’s classes. It is basically just corn and sugar. We think ahead, plan often, it is all a bit overwhelming. What happens if I don’t feel good and don’t have the energy to do all of this? What happens if someone gives our girls something they cannot eat? Will we ever eat pizza again?

And then, God reminds me that we can still eat, we are working towards getting better, there are many people with much bigger health issues. The strength we need is available through God’s word and His encouragement. We all have struggles, and God gives us each different trials. Maybe we are going through this in order that one day we might be able to help someone else. Or maybe, we are growing strong through all of this. After all the black bean flour, gluten-free, and highly expensive choices that still have no taste, we are still blessed to have another day and count our blessings. Our two little precious girls are God’s gift and we will work hard to continue to raise them as God leads. We are blessed to be living in the age we are. I praise the Lord for Wegmans – without their allergy friendly products I believe we would need to stick with fruit, veggies and meat. I’ve learned all about teff flour, arrowroot, guar gum, xanthan gum, egg free replacer, etc, etc, etc. Honestly the first few months were devastating, the Lord has carried us through and He shows me ways to be creative. A key is planning ahead!!

The Lord knows and carries us each and every day. One day there may be strawberry cream pie on my plate, until then pass the kale chips and black beans, please.

Joshua 1:9

Have not I commanded thee?
Be strong and of good courage;
be not afraid, neither be thou dismayed:
for the Lord thy God is with thee withersoever thou goest.

I’ve been meditation on Joshua 1:9  lately, realizing that it is a command. We are to be strong and of good courage being not afraid, being not dismayed (lowering of one’s spirits, make downhearted, discouragement, feeling of despair in the face of obstacles, alarm, a sudden or complete loss of courage in the face of trouble or danger, to terrify, to render lifeless, struck with fear…). For the Lord our God is with us, wherever we go or whatever we are going through!

Here is a snack recipe we enjoy:

Gluten Free “Goldfish” Crackers
4 oz. Cheddar Cheese, shredded (For a dairy-free, soy-free version, try using Daiya Cheddar Shreds…I also added a bit more cheese, about 4 1/2 oz.)
4 Tbs. Butter (for dairy-free: use Earth Balance buttery spread)
3/4 c. Cornstarch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder
2 Tbs. Milk(for dairy-free use your favorite substitute, I used a splash more so when I rolled out the dough with additional cornstarch it wouldn’t become too dry)
Topping: salt, dried herbs or spices if desired
Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
On a lightly greased surface (I sprinkled the surface with cornstarch instead), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like. You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt). Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes (Mine came out perfect at 8 minutes with my convection oven). The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.